Steps for Crispy-Soft Cake:
1. Prepare the biscuit: preheat the oven to 180°C (gas mark 6). Melt the chocolate in a bain-marie. Off the heat, add the sugar and cornstarch and mix until smooth. Add 1 whole egg and 1 yolk.
2. Beat the remaining egg white until stiff, gently fold it into the chocolate. Pour the mixture into a buttered round mold. Smooth the surface and bake for 10 minutes in the oven. Leave to cool, unmold onto the serving dish. Cut the biscuit using a 20 cm diameter pastry ring, leave it on the bottom. Set aside.]
3. The crunch: dry roast the hazelnuts. Melt the chocolate in a bain-marie. Add the crushed hazelnuts and the crumbled lace pancakes. Mix. Spread on the chocolate biscuit and set aside in a cool place.
4. Peel the pears, cut them into cubes and brown them for about ten minutes in a pan with a little butter and vanilla sugar. Leave to cool, then place them on the crisp.
5. The mousse: melt the chocolate in a bain-marie. Beat the egg whites until stiff, add the sugar and continue beating. Incorporate the egg whites into the chocolate. Pour the mousse over the pear layer, smooth and refrigerate for 6 hours.
